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, : Skyr. Scandinavian Dairy Industry 1(4): 240, 242

After describing traditional farm-house methods for manufacture of skyr, an Icelandic fresh cheese, a modern factory process is given. This involves pasteurization of skim milk, cooling to 40 degrees C, culturing and renneting to pH 5.2 (4-6 h) then to pH 4.1-4.2 (18 h at 18 degrees C), heating to 67 degrees C for 15 s, cooling to 30 degrees C, then separating curd in a quarg separator. Skyr contains approx. 82.5% water, 17.5% TS, 13.3% protein, 2.4% lactose, 8.0% minerals and 0.4% fat.

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